Preheat the oven to 350F/177C. Line three, 8-inch cake pans with parchment paper. Using stand mixer, hand mixer or whisk, combine the liquid ingredients in a large mixing bowl: eggs, oil, milk, vanilla and sugar. Whisk on high speed for 2 to 3 minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder, soda and salt. Sift the dry ingredients into the cake batter, then mix on low speed for 1 minute, just until the flour is incorporated.

Divide the batter evenly into three three portions - two portions into separate bowls and the third portion can be added directly into one of the prepared cake pans (vanilla flavor). For the strawberry flavor, add in the 1/3 cup (70 ml) strawberry preserves, strawberry extract and a few drops of red or pink food coloring. Whisk for about 30 seconds, just until well incorporated. For the chocolate flavor, add in the cocoa powder and melted chocolate chips and stir for about 30 seconds, just until well incorporated. Watch my video recipe to see how I do it.

Transfer the prepared chocolate and strawberry cake batters into the remaining prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean; the chocolate cake may take a few minutes extra. Remove the cake layers from the oven when done and cool in the pans for 20 minutes, then on a wire rack until completely cooled. Once cooled, use a long serrated knife to level the tops of the cake layers, if needed.

Once the cake layers have cooled completely, prepare the strawberry buttercream. Place the softened butter into a large mixing bowl and whisk on high speed for 7 to 9 minutes until the butter is light and fluffy. Stop and scrape down the sides of the mixing bowl often to ensure all the butter is mixed well. Next, add the confectioner's sugar - adding more sugar will make the frosting thicker and fluffier but sweeter. Mix in the confectioner's sugar on low speed first, then on high speed for 2 to 3 minutes, until the frosting is fluffy.

Add in the strawberry extract, preserves and food coloring. Mix in the preserves for about 30 seconds, just until incorporated. Do not overmix at this step or the buttercream can separate.

Next, prepare the optional chocolate ganache: place the cream and chocolate chips into a microwave-safe bowl or measuring cup. Heat for about 1 minute, or until the cream and chocolate are hot. Stir the cream and chocolate together until a smooth ganache forms. If the ganache still has clumps, heat again in 20 second intervals. If the ganache is too thin, add a few more chocolate chips. If it's too thick, add more cream. Allow the ganache to cool before using.

To assemble the cake, spread a generous amount of frosting between each cake layer, topped with a few tablespoons of strawberry preserves. Spread the preserves within 1-inch of the cake layer. Layer the cake starting with the chocolate layer, then strawberry and finish with vanilla. Apply a crumb coat of buttercream and smooth it down with offset spatulas and a cake scraper. I recommend freezing or refrigerating the cake for about 10 to 15 minutes, then applying the final coat of buttercream. Watch my video to see how it's done.

Garnish the cake with chocolate ganache, dollops of cream and fresh strawberries. To apply the ganache, transfer it into a plastic bag, cut off a small tip and pour first down the sides of the cake and then on top. Transfer any remaining buttercream into a pastry bag tipped with a star tip; I used Ateco #847. Add dollops spaced evenly apart and fresh strawberries. Cake can be enjoyed right away or refrigerated for up to 1 week. When ready to enjoy, remove it from the refrigerator and allow it to thaw to room temperature for at least 1 hour. Keep any cake slices well covered to prevent drying.